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Vegan nasi goreng

Straight from the streets of Bali to your table – nasi goreng meaning “fried rice” is the essence of Indonesia. It came all the way from China and happens to be the most popular food of the country.
This version, which I’ve learned at the cooking session with Puspa, the beautiful woman behind Puspa’s Warung, the little popular food joint in Ubud is fully vegan, loaded with fresh veggies and made with brown rice instead of white. It’s very easy to prepare, so get your hands on all the necessary ingredients, pots and pans and let’s get to work!



Serving for 2 people:
0,5 cup brown rice
1,25 cup water
1 carrot
handful pak choy cabbage
handful napa cabbage
handful spinach leaves
small piece of ginger
2 garlic cloves
0,5 white onion
4 chives blades
¼ tsp pepper
salt to taste
2 tbsp coconut oil
3 tbsp soy sauce
2 tbsp kecap manis (or sweet, thick soy sauce)

Rinse the rice and put in the pot with water, bring to boil and simmer for around 45 minutes. Turn off the heat and let it rest for 5 minutes. Crush and mince the garlic and ginger, chop the onion and chives into small pieces. Cut the carrot into matchsticks, the pak choy, spinach and napa cabbage into bigger pieces. Heat the oil in a pan and fry the ginger, garlic and onion for 2-3 minutes on a medium heat. Add the carrot, keep stirring and after another 3 minutes add the napa cabbage, pak choy and spinach. Stir in the soy sauce, kecap manis and rice and mix throughout. At the end add the chives to the mixture, stir one last time and turn off the heat. Enjoy while hot!

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